Creamy Chicken, Vegetable & Coconut Soup
I absolutely love soups & I have tried many chicken soups. But they all have come from my country's tradition or family recipes. So I had to try & have a go at the chicken soup. I must say that everyone was very happy with it & that's why I am sharing it with you!
Prep Time 20 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Appetizer, Main Course, Soup
Servings 6
Calories 737 kcal
600 g chicken breast chopped Pepper 170 g yellow onion diced 2 tbsp butter 20 g garlic diced 2 tsp curry powder 1 litre chicken stock 1 tbsp chicken seasoning 800 ml coconut milk 550 g broccoli, chopped 240 g carrot chopped 150 g peas frozen 300 g potatoes chopped 1 tbsp parsley 400 g besciamella sauce
Melt the butter in a casserole pan.
Add the onions & garlic. Season them with pepper & curry powder. Cook them for 4 minutes over medium to high heat, stirring occasionally.
Add the chicken & chicken seasoning to the pan. Cook for 5 minutes, stirring occasionally.
Add the potatoes, broccoli, carrots & peas to the pan. Stir everything together.
Add the chicken stock & coconut milk to the pan. Bring to a boil & then let simmer for 1 hour.
Add the parsley & besciamella sauce. Mix together & turn the heat off.
Mash the soup a bit with a potatoe masher.
Calories: 737 kcal Carbohydrates: 33 g Protein: 31 g Fat: 57 g Saturated Fat: 41 g Trans Fat: 1 g Cholesterol: 156 mg Sodium: 229 mg Potassium: 1483 mg Fiber: 7 g Sugar: 7 g Vitamin A: 8545 IU Vitamin C: 111 mg Calcium: 170 mg Iron: 7 mg